They were just preseasoned St. Louis style ribs from Costco. Took them out of package, placed them on the grill at 275F for 4 hours. Pulled them off and let them sit for about 20M covered in foil. Ate them.

They were just preseasoned St. Louis style ribs from Costco. Took them out of package, placed them on the grill at 275F for 4 hours. Pulled them off and let them sit for about 20M covered in foil. Ate them.

They were fantastic, pull off the bone with your fingers tender.

I like your style.

So today, due to time & plans, went 5 hours at 225F, sprayed with apple juice every hour first 2, placed in foil next 2(with a big spritz before closing) hours and then an hour out again.

There are more and more people going to a hot and fast smoke. higher temps (300 - 350) for a shorter period of time. there is not a noticeable difference, as long as you don't burn the meat._________________Work SUX!

Nice! I think that was vette or goofyboy that gave the link to that recipe. I've never tried the ABT's with little smokies...what did you think doing them that way?_________________If love is blind, why is lingerie so popular?

We have done our butts on high heat short periods and low heat for long smokes. We prefer the lower heat. Our butts are usually 12 to 14 hours and internal temp 200-205 internal temp.

I like a little more of a bark as well kind of like Okies. We did some of the little Costco pork tenderloins last night. 4 hours on about 185. Internal temp around 150. Those are about my favourite. Bad Byron's rub and pork doesn't get much better than that._________________Don't do anything rash.....and don't do anything to get a rash...

I do about the same. I have found I like the outcome of doing the hot and fast method with the pork butts. I usually try to hang around 275-300* and cook in the open for a few hours to get a nice bark, then wrap in foil. I usually try to go up to 200-205* IT then pull it out for a rest. If I am ahead of schedule and it isn't time to eat yet, I wrap in a couple towels and throw it in a pre-warmed cooler. It can hold like that for almost 3 hours and still be about 165-170*._________________If love is blind, why is lingerie so popular?

I recently got the Texas Elite... the BIG boy.. I've only been home long enough to cook a set of baby backs and one pork butt on it.... However, I may just switch Okie Boarder over to the pellet side after the 26th... I'm hosting a little BBQ dinner for some close friends and family.

However, I will say the Okie's brining abilities on Turkey are crazy good... Dude makes the best turkey out there. PERIOD!

I bet that tasted as good as it looks. I did a pork shoulder and whole chicken Saturday. I used the chicken in our tasty pot pie recipe last night._________________If love is blind, why is lingerie so popular?

I bought a giant pork shoulder, bone in on Sunday and hope to smoke it this weekend.

We've owned a smoker for a number of years now and we've never really done much red meat on it. The Tri tip? I'm not familiar with that cut, I don't think our stores carry that here. Would that be the same as a top sirloin? Rump?

It looks great!_________________Don't do anything rash.....and don't do anything to get a rash...

Love me some tri-tip, it's cheap & Costco have them preseasoned and ready to go here. That above was like $15. Tasty & easy, I was really happy with how it turned out. Assume I will continue with that exact cook, minimum once a month until the snow flies.

E.J., Costco has an awesome one branded as "Morton's Of Omaha Steakhouse" flavor. Way, way better than the Kinder's and other pre-marinated ones they sell. I only prefer one other pre-marinated TT to that, and it's only available at a small butcher shop around an hour drive from my house (Swingles Meat Co in Jackson, CA)._________________

Love me some tri-tip, it's cheap & Costco have them preseasoned and ready to go here. That above was like $15. Tasty & easy, I was really happy with how it turned out. Assume I will continue with that exact cook, minimum once a month until the snow flies.

I've always liked to season myself so I can control the ingredients. Too many of the pre-seasoned items are loaded with crap._________________If love is blind, why is lingerie so popular?

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